Skinny Fettuccine Alfredo

Skinny Fettuccine Alfredo

So let me start by saying that I wanted to call this “Buff Fettuccine Alfredo”, but lets face it… that just sounds weird. And nobody (well most people) would have no idea what the hell I was talking about. So “skinny” it was. It all makes sense now, huh?

For years I never ventured too close to Fettuccine Alfredo. There are definitely pastas that I treat myself to occasionally, but this particular variety happens to be the King of clog-your-arteries-with-butter and set you back over a thousand calories. No bueno.

Lucky for you (and my preparing-for-a-photoshoot waistline), I started some experimenting and came up with this lighter, healthier Fettuccine Alfredo. It’s got all the taste of the original but is WAYYY healthier. And, I wouldn’t have it any other way. Life is too short for nasty tasting “diet” food!

Disclaimer: You may have noticed I didn’t actually use fettuccine noodles in the picture…. lol. The store was out and I really was over grocery shopping at that point (you can only hunt through noodle varieties for so long). So kill me. It all tastes the same anyways

Oh and don’t forget to take a look at the nutritional fact before and after at the bottom. It’s pretty shocking!

Heat olive oil in a skillet over medium heat. Add lemon zest & garlic, simmering for about a minute

Add four, stirring well for an additional minute

Add milk, chicken broth, cream and a large pinch of salt, whisking constantly until sauce is thickened (this will take at least a few minutes)

Add parmesan cheese & stir until melted. Add parsley

Add your thickened sauce to the pasta. You may add a tiny bit of milk if needed to loosen the noodles and thin the sauce. Just be careful not to add so much or you'll end up with soup instead of pasta ;)

Season with fresh pepper and remaining salt to taste. Top with fresh parsley